Mint & Hazelnut Crusted Rack of Lamb


  • 2 Racks of Lamb, Frenched (approx 400g each)
  • 5g of Fresh Mint
  • 5g of Fresh Rosemary
  • 1/3 Cup of Hazelnuts (50g)
  • 3 Tablespoons of Olive Oil
  • 1 Teaspoon of Dijon Mustard
  • 2 Cloves of Garlic
  • Coarse Salt & Pepper

This is such a sensational way to have lamb. It looks absolutely gorgeous and is surprisingly simple. It’s made for Easter Sunday lunch and is ideal for a fuss free and impressive feast. You can make the crumb topping and do the searing ahead of time and then just pop it in the oven when needed. Add carrots to the roasting tray as an extra side and serve it with my Creamed Spinach Bake for the perfect spread.

Rack of Lamb2

Preheat the oven to 190’C.

Blend the hazelnuts, mint and rosemary in your food processor until you have a bread crumb like consistency. Add the mixture to a bowl.

In another bowl, combine the dijon mustard, minced garlic, 2 tablespoons of olive oil and a good pinch of coarse salt and pepper and whisk well.

Add the remaining tablespoon of olive oil to a large pan on high heat. Season the lamb racks with salt and pepper and add them to the very hot pan. Sear them on both sides for about a minute each, until browned and crisp. Then repeat with each end.You may have to do this in batches.

Place the racks in a roasting tray, interlocking their bones to prop them up.

Use a brush or spoon to spread the olive oil and mustard mixture over the outer flat side of each rack. Then pat on the hazelnut and herb crumbs until coated. If you’re making this ahead of time

Roast at 190’C for 30-40 minutes, depending on how you like your lamb. If the hazelnuts are browning too much, cover loosely with foil and continue to cook.

Take it out, cover with foil and leave to rest for 5-10 minutes before carving.